Curried Goat Stew with Trinidadian Spice Blend

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender goat meat simmered in a rich Trinidadian curry sauce infused with warm spices and fresh herbs. This Caribbean beef recipe, ready in about 125 minutes, pairs goat meat, cubed, vegetable oil, and yellow curry powder for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs goat meat, cubed
• 3 tbsp vegetable oil
• 2 tbsp yellow curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 garlic cloves, minced
• 3 fresh thyme sprigs
• 1 scotch bonnet pepper, whole
• 1 medium onion, diced
• 3 stalks scallions, chopped
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 3 cups water
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 medium potatoes, peeled and cubed

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 2 lbs cubed goat meat and brown on all sides for 6-8 minutes until deeply caramelized.
2. Step 2: Stir in 2 tbsp yellow curry powder, 1 tsp ground cumin, and 1 tsp ground coriander, coating the meat evenly; cook for 2 minutes until fragrant.
3. Step 3: Add 4 minced garlic cloves, 1 diced medium onion, 3 chopped scallions, and 1 tbsp grated fresh ginger. Sauté for 4 minutes until onions soften and aromatics bloom.
4. Step 4: Mix in 2 tbsp tomato paste and 3 sprigs fresh thyme, stirring for 1 minute.
5. Step 5: Pour in 3 cups water and add 1 whole scotch bonnet pepper (do not break). Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and cover.
6. Step 6: Simmer gently for 1 hour, stirring occasionally, until goat meat is tender.
7. Step 7: Add 2 medium peeled and cubed potatoes, stir, cover, and cook for an additional 30 minutes until potatoes are soft and sauce thickens.
8. Step 8: Remove the whole scotch bonnet pepper before serving. Adjust seasoning if necessary and serve hot with rice or flatbread.